Comments on: How To Make Butter http://www.foodrenegade.com/how-to-make-butter/ Mon, 06 Feb 2012 23:08:20 +0000 hourly 1 http://wordpress.org/?v=3.3 By: sean vaughn http://www.foodrenegade.com/how-to-make-butter/#comment-1049980 sean vaughn Fri, 27 Jan 2012 18:10:42 +0000 http://www.foodrenegade.com/?p=863#comment-1049980 How long does raw butter last after you wash it if it is not sour? How long does raw butter last after you wash it if it is not sour?

]]> By: Ann Marie http://www.foodrenegade.com/how-to-make-butter/#comment-1049787 Ann Marie Fri, 27 Jan 2012 15:51:27 +0000 http://www.foodrenegade.com/?p=863#comment-1049787 Hi Tiffany...did you ever figure this out? I am in the same place (although I DID get whipped cream with my raw milk after I stuck it in the freezer for 10 minutes first). Then everything goes back to liquid state. Hi Tiffany…did you ever figure this out? I am in the same place (although I DID get whipped cream with my raw milk after I stuck it in the freezer for 10 minutes first). Then everything goes back to liquid state.

]]> By: Ann Marie http://www.foodrenegade.com/how-to-make-butter/#comment-1049784 Ann Marie Fri, 27 Jan 2012 15:48:45 +0000 http://www.foodrenegade.com/?p=863#comment-1049784 Anybody have a clue why I am not able to make buter with my raw cream? I have made it in my mixer with regular heavy cream (pasturized), so I understand the technique. Then I tried with raw cream, no go. So I stuck it in the freezer to make sure it was really cold, got whipped cream and the next stage went back to liquid. Then I saw Kristen's idea of the blender, went close to butter and again went back to liquid state. Anybody have a clue why I am not able to make buter with my raw cream? I have made it in my mixer with regular heavy cream (pasturized), so I understand the technique. Then I tried with raw cream, no go. So I stuck it in the freezer to make sure it was really cold, got whipped cream and the next stage went back to liquid. Then I saw Kristen’s idea of the blender, went close to butter and again went back to liquid state.

]]> By: Mark http://www.foodrenegade.com/how-to-make-butter/#comment-943548 Mark Fri, 09 Dec 2011 16:54:02 +0000 http://www.foodrenegade.com/?p=863#comment-943548 What is a good use for the liquid that you pour off the butter after churning it? I know you call it "butter milk" but it doesn't sound like it is cultured. Can it be used like cultured buttermilk or would it give different results? What is a good use for the liquid that you pour off the butter after churning it? I know you call it “butter milk” but it doesn’t sound like it is cultured. Can it be used like cultured buttermilk or would it give different results?

]]> By: Alex http://www.foodrenegade.com/how-to-make-butter/#comment-891994 Alex Wed, 16 Nov 2011 20:30:39 +0000 http://www.foodrenegade.com/?p=863#comment-891994 Hi - thank you for posting this recipe. Its the best one out there and so easy! I use raw milk also, but it works just as well with store-bought cream from regular pasturized milk. The reason you want it at room temperature is because otherwise the butter when forming will just make a big lump at the bottom of the blender and it will be hard to rinse/ get out etc. I use salt in my last rinse with cool but not cold water, because I don't want the butter to harden just yet. I use about 1 tsp of iodized table salt or kosher salt per 2 cups of cream. I don't care for very salted butter, but it does last longer that way. Also, once its done and rinsed in the blender, I put it in a clean, cotton (one you would use to dry crystal with) dishtowel to get all the excess water out and then I put it in my little Cuisinart blender and add fresh rosemary, pepper etc to it to make a spiced butter for the holidays coming up. You can also add real maple syrup and copped pecans and use it for something sweet... Hi – thank you for posting this recipe. Its the best one out there and so easy!

I use raw milk also, but it works just as well with store-bought cream from regular pasturized milk.

The reason you want it at room temperature is because otherwise the butter when forming will just make a big lump at the bottom of the blender and it will be hard to rinse/ get out etc.

I use salt in my last rinse with cool but not cold water, because I don’t want the butter to harden just yet.

I use about 1 tsp of iodized table salt or kosher salt per 2 cups of cream. I don’t care for very salted butter, but it does last longer that way.

Also, once its done and rinsed in the blender, I put it in a clean, cotton (one you would use to dry crystal with) dishtowel to get all the excess water out and then I put it in my little Cuisinart blender and add fresh rosemary, pepper etc to it to make a spiced butter for the holidays coming up. You can also add real maple syrup and copped pecans and use it for something sweet…

]]> By: Lisa http://www.foodrenegade.com/how-to-make-butter/#comment-856573 Lisa Tue, 01 Nov 2011 16:03:22 +0000 http://www.foodrenegade.com/?p=863#comment-856573 Questions: 1. Why set the cream out on the counter to warm up? What is the benefit of that opposed to just putting it straight in the blender from the fridge? 1a. Do you allow the butter to set it after it has been rinsed? Or do you suggest to just work it, knead it, and get any access water out, then salt it straight-way? 2. What is the suggested ratio of sea salt to raw butter when adding salt to butter? Would it be a different ratio if using table salt? 3. What would you suggest if my cream is 6 days old? Is it still "worthy" enough for butter? Or has it soured and gone bad? What methods could I use to tell if it's gone bad? Thanks! Still new to this raw milk stuff, and anxiously learning. Questions:
1. Why set the cream out on the counter to warm up? What is the benefit of that opposed to just putting it straight in the blender from the fridge?
1a. Do you allow the butter to set it after it has been rinsed? Or do you suggest to just work it, knead it, and get any access water out, then salt it straight-way?
2. What is the suggested ratio of sea salt to raw butter when adding salt to butter? Would it be a different ratio if using table salt?
3. What would you suggest if my cream is 6 days old? Is it still “worthy” enough for butter? Or has it soured and gone bad? What methods could I use to tell if it’s gone bad?

Thanks! Still new to this raw milk stuff, and anxiously learning.

]]> By: KristenM http://www.foodrenegade.com/how-to-make-butter/#comment-823629 KristenM Fri, 21 Oct 2011 04:53:45 +0000 http://www.foodrenegade.com/?p=863#comment-823629 Yep! Yep!

]]> By: Tiffany http://www.foodrenegade.com/how-to-make-butter/#comment-821959 Tiffany Thu, 20 Oct 2011 17:41:52 +0000 http://www.foodrenegade.com/?p=863#comment-821959 Vickie, I made the post below, I had the same problem. So I went crazy and finally my husband, bless him, found the below site: http://newlifeonahomestead.com/2010/02/trying-for-butter-getting-whipped-cream/ every Lady on here comments on how store bought cream will turn to butter cold: but Raw cream will not. I did mine tonight and had to let you know! ours sat at rom temp for two hours, near the stove so it felt almost warm when I started shaking in a jar: 15 min later beautiful butter :) I hope this helps you... Tiffany Vickie,

I made the post below, I had the same problem. So I went crazy and finally my husband, bless him, found the below site: http://newlifeonahomestead.com/2010/02/trying-for-butter-getting-whipped-cream/
every Lady on here comments on how store bought cream will turn to butter cold: but Raw cream will not. I did mine tonight and had to let you know! ours sat at rom temp for two hours, near the stove so it felt almost warm when I started shaking in a jar: 15 min later beautiful butter :)

I hope this helps you…

Tiffany

]]> By: Kristen http://www.foodrenegade.com/how-to-make-butter/#comment-818779 Kristen Wed, 19 Oct 2011 19:32:31 +0000 http://www.foodrenegade.com/?p=863#comment-818779 If it's better to start with warm cream, how should it be warmed? Just left on the counter until room temperature? If it’s better to start with warm cream, how should it be warmed? Just left on the counter until room temperature?

]]> By: Tiffany http://www.foodrenegade.com/how-to-make-butter/#comment-806442 Tiffany Fri, 14 Oct 2011 19:20:10 +0000 http://www.foodrenegade.com/?p=863#comment-806442 Hi. I have made butter from pasteurized heavy/whipping cream with no problems. I was SO excited to make the switch to raw milk products, we get it from a dairy farmer just down the street. I cannot get the raw cream to "set" I am using cream collected from 5 and 2 days ago. I used my hand mixer for the first 20 min, then saw this post and switched to the blender: my cream never got quite to "whipped" consistency and certainly never butter. I am dead set on switching to all raw products so any advise would be helpful! Hi. I have made butter from pasteurized heavy/whipping cream with no problems. I was SO excited to make the switch to raw milk products, we get it from a dairy farmer just down the street.

I cannot get the raw cream to “set” I am using cream collected from 5 and 2 days ago. I used my hand mixer for the first 20 min, then saw this post and switched to the blender: my cream never got quite to “whipped” consistency and certainly never butter.

I am dead set on switching to all raw products so any advise would be helpful!

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